Spinach and Beans Au Gratin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A yummy vegetarian dish my MIL made for us one night. My hubby enjoyed this immensely and asked for the recipe. She got it from The Outer Banks the Bountiful cookbook. The recipe claims to be enough for 6 side servings, but my MIL says that it is enough for 2 to share for a main meal. She also says that she has not had any success doubling this recipe. Ingredients:
1 tablespoon butter or 1 tablespoon olive oil |
1 medium onion, chopped |
3 cloves garlic, finely chopped |
1 (15 ounce) can small white beans or 1 (15 ounce) can black beans, drained |
1 (14 1/2 ounce) can vegetarian chicken broth |
1 (16 ounce) can whole tomatoes, in tomato juice |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1/2 teaspoon rosemary |
1/8 teaspoon cayenne pepper |
1 (10 ounce) package fresh spinach, washed and dried |
1/4 lb mozzarella cheese, shredded |
Directions:
1. Melt butter in a 10-inch cast iron skillet.
2. Add onion and saute until translucent.
3. Add garlic and saute 1 minute more.
4. Add drained beans, chicken broth, tomatoes with juice, and spices.
5. Cook over medium heat stirring occasionally for 15 minutes.
6. Add spinach a cup at a time, adding more as the spinach wilts.
7. Cover with cheese and place skillet under a broiler until cheese is bubbly and a little browned.
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